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Recipes
Coconut Cream Pie
By kmad
Coconut stars in the crust, filling, and topping of this dessert
- For the Crust
- 30 chocolate wafer cookies, broken into pieces
- 1/4 teaspoon coarse salt
- 5 tablespoons unsalted butter, melted and cooled
- 1/3 cup sweetened shredded coconut
- For the Topping and Filling
- 1 3/4 cups sweetened shredded coconut
- 2 3/4 cups whole milk
- 4 large egg yolks
- 1/2 cup sugar
- 1/3 cup cornstarch
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon coarse salt
- 1 1/2 cups heavy cream
Snickerdoodle Muffins
By kmad
1.Cream the butter and sugar until soft about 3 to 5 minutes
- 2 sticks unsalted butter
- 1 cup sugar
- 2 tsp vanilla
- 2 eggs
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp cream of tartar
- 3/4 tsp freshly grated nutmeg
- 1 1/4 cup sour cream
- 2 1/4 cups all purpose flour
- 1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*
Spice Cookie Dough
By kmad
1.Whisk together flour, baking powder, and salt in a large bowl
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)
- 1/2 teaspoon salt
- 2 sticks unsalted butter
- 1 cup sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground pepper
Grilled Beef Rolls w/Dipping Sauce
By kmad
In a small bowl, whisk together soy sauce and brown sugar until dissolved; set aside
- 1 cup low-sodium soy sauce
- 1/2 cup packed light brown sugar
- 2 pounds beef tenderloin, trimmed
- Coarse salt and freshly ground pepper
- 4 scallions, green tops, cut into 3-inch lengths and sliced lengthwise; whites sliced into 1/8-inch rings
- 3 bell peppers (one each of green, red, and yellow), trimmed, seeded, and cut into long, thin matchsticks
- 1 teaspoon olive oil
Sweet Potato Souffle Pie
By kmad
Layers of paper-thin buttery phyllo overlap to form a delicate base for a sweet potato souffle
- 2 medium sweet potatoes, pierced with the tines of a fork
- 1/4 teaspoon ground ginger
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, separated
- 2 tablespoons packed light-brown sugar
- 1 cup whole milk
- 1 2-inch piece peeled fresh ginger, thinly sliced
- 1/4 cup unsalted butter, plus 1/2 cup melted, plus more for pan
- 1/4 cup all-purpose flour
- 1/3 cup plus 1/4 cup granulated sugar, plus more if needed
- 1/4 teaspoon ground cinnamon, plus more if needed
- 9 sheets phyllo dough , (17 by 12 inches) thawed if frozen
- Pinch of cream of tartar
Heirloom Tomato Tacos
By kmad
These tacos can be filled with any toppings
- 1/2 pound mixed heirloom tomatoes
- 1 tablespoon extra-virgin olive oil, best quality
- 2 teaspoons balsamic vinegar, best quality
- Kosher salt and fresh cracked black pepper
- 1/4 cup fresh basil leaves, chiffonade
- 1 head romaine, inner leaves only
- 1 1/2 cups micro greens
- 1/2 cup daikon radish sprouts
- 1/2 cup Gorgonzola cheese crumbles
- Rosemary Crostini, for serving, recipe follows
Chocolate Calzone
By kmad
Preheat pizza stone in 450 degree F oven for at least 30 minutes
- 1/2 pound premade pizza dough, purchased at grocer store or local pizzaria
- 2 (15-ounce) containers whole milk ricotta
- 2 cups superfine sugar
- 1 tablespoon vanilla
- 3/4 cup bittersweet chocolate, melted in microwave or double boiler, plus 1/2 cup chopped bittersweet chocolate
- Pinch salt
- 2 egg whites, beaten until frothy
Cherry Chocolate Kisses
By kmad
Great for Valentine's Day
- 1 cup unsalted butter, softened, but still cool
- 1 cup powdered sugar
- 1/8 teaspoon salt
- 2 teaspoons maraschino cherry “juice”
- 1/4 teaspoon almond extract
- 2 and 1/4 cups all-purpose flour
- 1/2 cup maraschino cherries, chopped
- Granulated sugar, for sprinkling the cookies
- 36 milk chocolate kisses, unwrapped
Roasted Tomato Basil Soup
By kmad
Preheat the oven to 400 degrees F
- 3 pounds ripe plum tomatoes, cut in half
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water
Chicken Potpie Empanadas
By kmad
Heat oven to 400° F. Melt the butter in a saucepan over medium heat
- 1 tablespoon unsalted butter
- 1/2 yellow onion, diced
- 1 tablespoon flour
- 3/4 cup low-sodium chicken broth
- 1 10-ounce box frozen peas and carrots
- 1 3- to 4-pound store-bought rotisserie chicken, meat shredded
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)